Lead Cook
Leisure Sports Hospitality
Food and Beverage Department
Job Description
LEAD COOK
MISSION
Work closely with the Sous Chef and serve as the leader in command in the kitchen. Oversee food production and ensure that all food production associates are performing their duties as prescribed by the quality standards established by the Sous Chef. To assist in hiring, training, and supervising all line cooks, prep cooks, and stewards. To assist in maintaining a safe and sanitary work environment.
REPORTS TO
Sous Chef
DRIVERS of SUCCESS
· Personable, Friendly Demeanor
· Customer Service Obsession
· Culinary Skills and Food Prep Experience
· Team Player, Leadership Skills
· Professional, Responsible
· Enthusiasm, Achievement Orientation
PRIMARY RESPONSIBILITIES
· Assist the Sous Chef in kitchen staff hiring, supervision, scheduling, evaluating, counseling, disciplining, motivating, and coaching/training; serve as a role model.
· Ensure uniform and personal appearance are clean and professional.
· Supervise kitchen preparation for service at all stations.
· Verify that all kitchen associates follow all portion sizes, quality standards, presentation and food production practices.
· Verify that all Kitchen department rules, policies, and procedures are followed in the kitchen.
· Ensure all LSI Human Resources policies and employment practices are followed in the kitchen
· Verify that all kitchen associates follow all safety and sanitation practices.
· Supervise the production of all food orders.
· Ensure that orders are read carefully; that special requests are noted and order is prepared accordingly.
· Ensure all health department guidelines (i.e., for minimum cooking times on meats, food logs maintained & documented) are followed.
· Ensure that proper plate, platter, bowl, etc. is used for each order.
· Ensure proper operation of kitchen equipment.
· Note all fast-moving items before running out to allow for working time.
· Assist the Sous Chef with daily taste panels.
· Supervise and practice proper breakdown and storage of leftovers. Make sure all food is identified and dated.
· Minimize waste.
· Work closely with and assist the line cooks, prep cooks, and Sous Chef; help maintain a pleasant work atmosphere; and promote team spirit.
· Know and follow the accident prevention guidelines, report all maintenance needs, accidents, injuries, and unsafe working conditions.
· Maintain ServSafe manager food handling certification
· Other duties or projects as assigned/requested by the Sous Chef
ESSENTIAL PHYSICAL REQUIREMENTS
Qualified candidates, with or without reasonable accommodation, must be able to:
· Write, speak, read, hear and see
· Stand for prolonged periods
· Demonstrate manual dexterity – handling knives, glasses, breakables, etc. with care
· Bend, lift, and carry up to 40 lbs.
· Operate kitchen equipment
· Work with and around hot grills, ovens, stoves, microwaves.
· Perform light typing or operate a computer.